This is a great way to use up leftover roast beef! Also, I love having a meal in the freezer that is kid-friendly and can be baked from frozen within 30 minutes.
Serve these baked beef taquitos with sour cream, salsa, and/or guacamole. A salad, a steamed or roasted veggie, or grilled corn would be a great side dish option.
I had never used queso fresco before, but it was actually on sale at the time and ended up being the same price or cheaper than the monterey jack cheese that I was planning to use. Sounds good to me!
Don’t be intimidated by the chipotle peppers in adobo sauce. Seriously. Find it in the Hispanic foods section at the grocery store, not far from the canned green chilies and not expensive either.
Pull out a pepper, rinse the seeds out, and chop it up. Easy. (Do wash your hands thoroughly after handling the peppers though. They have a bit of spice to them.) Plus, you can just blend up the leftovers and freeze it. I’ve listed some more great recipes below that use chipotle peppers in adobo sauce too.
Softening the tortillas in the microwave is a crucial step. It helps keep your taquitos from splitting and getting all ugly. (They still taste great either way though!) Hooray for easy freezer meals!
1/4 teaspoon minced canned chipotle pepper in adobo sauce
3 teaspoons adobo sauce from chipotle peppers
1 teaspoon garlic powder
1 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon chili powder
zest from 1 lime
juice from 1 lime
12 ounces Queso Fresco or Monterey Jack cheese
about 20 white corn 6-inch tortillas
olive oil or cooking spray
Preheat oven to 425 degrees.
Slice any larger pieces of shredded roast beef across the grain, until all pieces are about 1/2-1″ long. Place in a bowl and set aside.
To prepare the peppers for the taquitos: pull out a pepper, let extra sauce drip back into the can. Slit the pepper open and gently scrape the seeds out with a small knife. Or run a slow, gentle stream of water over the open pepper to wash the seeds out. Then mince the pepper.
Combine the chilies, chipotle pepper, adobo sauce, garlic, coriander, cumin, chili powder, lime zest, and lime juice in a bowl. Then add shredded beef and gently toss to combine.
Wrap a stack of about 10 tortillas in damp paper towels and microwave for 1 minute to soften. Working with 1 tortilla at a time, crumble about 1 tablespoon of queso fresco along the center of the tortilla. Top with 1-2 tablespoons shredded beef mixture and roll up the tortilla. Place seam-side down on a lightly sprayed baking sheet. Repeat with another 10 tortillas, until the filling is used up.
Over the top of each, lightly brush olive oil or cooking spray. Then lightly sprinkle kosher salt on the top of each one. Bake at 425 for 20-25 minutes or until the edges are golden brown. Serve warm with sour cream, salsa, guacamole, etc.
Preparing For the Freezer:
Before baking and after sprinkling with salt, freeze taquitos in a single layer. Once frozen, place taquitos in a resealable freezer bag, remove excess air, seal, and return to freezer.
Prepare after Freezing:
Preheat oven to 425. Place frozen taquitos on a baking sheet in a single layer and bake until edges are golden brown, about 30 minutes.
Chipotle Peppers in Adobo Sauce: You will only need some of what comes in the can, so take the left overs (sauce and de-seeded peppers) and blend it all together. Then freeze it in 1-teaspoon portions. Then it is easy to use for recipes like this one.
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